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Re: Itto Ryu Black Mirror Gyuto 240mm

Fri Jul 19, 2013 8:00 pm

I just got them in....

Re: Itto Ryu Black Mirror Gyuto 240mm

Sat Jul 20, 2013 2:54 pm

So thinking about a single sided Gyuto a bit more I start to think about blade thickness, sharpening angle, and whether the edge becomes too fragile or if the actual edge geometry in the end is equal to a double bevel ~20 degree overall or something like that.

Where my brain is going is considering that a Gyuto is already thin, in comparison to a single bevel deba for example, what are the pro's and con's to a thin single bevel knife (except for the right/left handed consideration). Would this be a nakiri like application instead of a general chef knife application?

No doubt you could make this knife the sharpest in your bag, but will it perform the general duties of a typical gyuto or is it really a nakiri on steroids with a tip that can provide additional capability?

Patiently awaiting impressions from Adam, Shaun and Joseph . . . and Troy, maybe??? :)

Re: Itto Ryu Black Mirror Gyuto 240mm

Sun Oct 19, 2014 10:50 am

Have anyone tried out these knifes yet? What happens to the look when/if the finish gets damaged over time? Will it develop a patina or stay the way it looks? I assume the orange on the edge will disappear after some use and sharpening but what happens to the black mirror finish?
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